Mixed Vegetable & Roast Chicken Salad
A simple and delicious salad with sauteed vegetables, roast chicken, fresh tomatoes, baby spinach and arugula; complemented with a light and refreshing lemon dressing.
Warm and hearty, with good carbs, essential fats and healthy protein.
Ingredients(salad):
-1/2 medium-large red bell pepper
-3 to 4 small-medium brown mushrooms or 1/2 to 1 portabello mushroom
-about 10 baby asparagus tips or 3-4 regular asparagus
-1 handful baby tomatoes
-1 big handful baby spinach
-1 small handful arugula (rocket)
-1 roast chicken breast (or grilled. It’s best to use free-ranged & organic chicken)
-a few snippets of fresh coriander
-1 teaspoon cold-pressed macadamia nut oil
-sea salt (to taste)
(serves 1)
Ingredients(dressing):
-a squeeze of fresh lemon juice
-1 teaspoon cold-pressed olive oil
-sea salt (to taste)
Instructions(salad):
-rinse all fresh ingredients
-slice the red bell pepper and the mushrooms
-in a pan lightly cook the asparagus, red bell pepper and mushrooms with the macadamia nut oil over a medium-high heat (careful not to overcook)
-add a pinch of sea salt to the vegetables while they cook
-halve the baby tomatoes
-add the baby spinach, arugula and the baby tomatoes to a plate or a bowl
-roast or grill a chicken breast until fully cooked (I use a chicken breast from a full chicken that I have already roasted)
-cut the cooked chicken breast into slices or pieces and add to the salad
-once lightly cooked, remove the vegetables from the pan and add to the salad
-garnish salad with the coriander
-get ready to make the dressing
(Note: This salad is delicious with the chicken and the vegetables served warm but they are equally good served at room temperature)
Instructions(dressing):
-mix the olive oil, sea salt and fresh lemon juice in a bowl until blended
-drizzle over salad
Eat and enjoy.
